Abstract
Rhynchophorus phoenicis (F) larva was used in the production of Rhynchophorus larva paste. The paste was then used as fillers in the preparation of pies and sandwich. Both the paste and products (pies and sandwich) were evaluated for proximate composition and sensory parameters as compared to commercial meat pies and sandwich. High level of moisture content of 20.10% (R. paste), 32.4% in the R. pie, and 30.2% in the commercial meat pie were observed. There was a significant difference between the moisture content of R. sandwich (33.6%) and commercially produced sand wish (26.8%). The R. Paste was high in protein content (20.45%) and improved significantly the protein content of R. pies (16.4%) when compared to commercial meat pies (12.4%), the energy value of the R. paste was high 498.83 kcal/g of paste. This was due to high fat content of 45.42% which also increased the fat content of the products 19.6% for R. pies and 16.3% for R. sandwich compared to 7.2% and 5.4% for R. sandwich compared to 7.2% and 5.4% for commercial meat pies and sandwiches respectively. There was no significant difference in colour between the R. pie and the C-meat pies, however, a significant difference was observed in taste compared to the commercial products tested. The Rhynchophrus phonemics (F) larva paste was generally accepted as a filter in pie production than sandwich.
Highlights
Insects are used as human food in many parts of the world
Paste was high in protein content (20.45%) and improved significantly the protein content of R. pies (16.4%) when compared to commercial meat pies (12.4%), the energy value of the R. paste was high 498.83 kcal/g of paste
This was due to high fat content of 45.42% which increased the fat content of the products (19.6% for R. pies and 16.3% for R. sandwich )compared to 7.2% and 5.4% for R. sandwich compared to 7.2% and 5.4% for commercial meat pies and sandwiches respectively
Summary
Insects are used as human food in many parts of the world. In some developing countries, it is viewed with aversion but elsewhere, it is seen as a wise utilization of natural resources because insects form a greater part of the phylum arthropods which dominates the animal kingdom. In 1976, Oliveira et al studied the nutritional compositions of four insect including Rhynchophorus phoenicis and they observed that it was high in fat and protein. They reported that the larvae are rich sources of animal fat, most valuable sources of unsaturated fatty acids. In view of the nutritional qualities of Rhynchophorus phoenicis (F) larva and the high level of consumption of this larvae in the Niger Delta region of Nigeria, this study is aimed at the production of the larvae into a paste, investigating the utilization of the paste as a filler for pies and sandwich and to evaluate the sensory and general acceptability of the products (pies and sandwich) when compared to commercially produced samples
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